Gluten-free Peanut Butter and Chocolate Brownies

Gluten-free Peanut Butter and Chocolate Brownies

I apologize for the total absence of activity on my blog these recent weeks. I decided that there was a dire need for R&R on my end {remember I am a proponent of working at my own pace} and so, I ended up taking some time off to recharge.

That being said, for me, there is no better cure to a dull day than a hearty indulgence in brownies. I have been scouring the internet for a good flourless brownie recipe but quite to my despair, most of them substitute beans for flour. Don’t get me wrong! I love beans, but they just don’t make their way into my baked goods yet; I’d rather keep them in my slow-cooker and out of my brownies!

So, I dabbled with a few ingredients that could help me stir up a brownie recipe that looks sinful, tastes delicious, and packs fewer calories. There is chocolate, peanut butter, sugar, and eggs to tease the taste buds and delight your senses. And, all it takes is just a few minutes to whip up this classy bonne bouche. There are no concessions to the rich taste and velvety smooth texture of these Gluten-free Peanut Butter and Chocolate Brownies, and they are sweetened just perfectly to satiate your cravings and leave you hankering for more!

The texture of these gluten-free peanut butter and chocolate brownies is closer to fudge than cake but they are not as dense as you may imagine. While it hardly serves as a perfect comparison, I find these brownies to be more like chocolate mousse, albeit less airy and light.

I was able to cut down on the amount of eggs and butter that is used in most flourless chocolate cake recipes by half, and to add a new element of flavour, I decided to go with peanut butter to compensate for the absence of flour. While nothing can replace my undying love for chocolate, the addition of peanut butter simply enhances the taste experience, while also helping me cut down the amount of butter used in the brownie. The taste of peanut butter serves well as a base flavour, and I like how it lets the flavour of chocolate dictate the overall taste of the brownie.

Coffee being irresistible for me, I’ve added two tablespoons of coffee and a teaspoon of instant espresso granules to the recipe. They work well with the chocolate flavour, improving the general taste yet letting the flavour of chocolate, once again, steal the show. Not a coffee fan? Add water instead of coffee and skip the espresso ~ it will still taste delicious!

Ingredients:

• Unsalted Butter or non-dairy alternative {softened} ~ ½ cup
• Semi-sweet chocolate chips ~ 2 cups {approx. 350 gm}
• Creamy Peanut Butter ~ ½ cup {heaped}
• Brewed Coffee ~ 2 tablespoons
• Eggs ~ 4 {large}
• Granulated sugar or firmly packed brown sugar ~ 1/3 cup
• Vanilla extract ~ 1 tablespoon
• Unsweetened natural cocoa ~ 1/3 cup
• Instant espresso granules ~ 1 teaspoon

Please note: The addition of coffee and the espresso granules does not make these brownies taste like coffee.

Directions:

Step 1: Start by preheating your oven to 300 degrees Fahrenheit. Now take a 9×9 inch pan and line it with foil before spraying it with cooking spray. I have a 9-inch square Pyrex pan that works well for me.

Step 2: Add the butter to a large microwave-safe bowl and heat it for a minute on high power. It is okay if the butter has not completely melted after one minute.

Step 3: Add the chocolate chips, peanut butter, and coffee to the butter and heat it once again for a minute on high power. This will melt all the ingredients.

Step 4: Whisk the melted mixture till it gains a velvety smooth texture. If you are not able to get the smoothness required, then heat the mixture in bursts of 10 seconds on your microwave till it reaches the desired texture.

Step 5: Add the eggs and the sugar gradually to the mixture while continuously whisking.

Step 6: Stir in the vanilla extract, cocoa, and the {optional} espresso granules and whisk the mixture till it attains a smooth texture.

Step 7: Pour the batter into the pan you had prepared and gently smoothen the top with the help of a spatula.

Step 8: Bake for approximately 35 minutes. You will know it is done when the edges are set and the top and centre don’t wiggle. If you insert a toothpick in the centre, it should come out with a few crumbs but shouldn’t have any batter stuck to it.

Step 9: Now let your delicious gluten-free peanut butter and chocolate brownies cool on a wire rack.

Please note: These gluten-free peanut butter and chocolate brownies taste best when you serve them chilled. Cover the pan with a sheet of foil so that the odour of the fridge doesn’t find its way into your brownies. The bold flavours and the delicious taste are enhanced after a least 4 hours in the fridge, or overnight to enjoy this delicious treat with your morning cup of coffee.

There are practically infinite possibilities of decorating these fudgy peanut butter and chocolate brownies ~ you can sprinkle powdered sugar, cocoa, or pour on it the icing of any colour. You can also place all sorts of fruit on top ~ raspberries, blueberries, bananas, currants ~ generally anything that you can think of. I also make this dessert with vanilla ice cream topped with a chocolate sauce. This option is delicious beyond reason! But the best way to plate these brownies is with a drizzle of hot chocolate that makes it look sooo gratifying.

Pro tip: To reiterate, for a dessert as dark and fudgy as this, you would want to serve it chilled. Keep your brownies in an airtight container in the fridge, and they will last for up to 10 days.

Recipe notes: Make sure to double-check all of your ingredients to certify they are gluten-free.

Give these gluten-free peanut butter and chocolate brownies a try! With only a little adjustment for gluten-free, they are sufficiently easy for gluten-free bakers of all levels! Enjoy!